📝 About This Recipe
A seasonal masterpiece of Japanese confectionery, Ichigo Daifuku marries the tart, juicy freshness of a whole strawberry with the earthy sweetness of smooth red bean paste. Wrapped in a pillowy-soft, translucent layer of mochi, this 'Great Luck' sweet (Daifuku translates to 'Big Luck') is a celebration of texture and balance. It is a quintessential springtime treat that captures the fleeting beauty of cherry blossom season in every chewy, fruity bite.
🥗 Ingredients
The Fruit Core
- 6 pieces Fresh Strawberries (medium-sized, ripe but firm, hulled)
The Sweet Filling
- 150 grams Koshian (Smooth Red Bean Paste) (store-bought or homemade)
The Mochi Dough
- 100 grams Shiratamako (Glutinous Rice Flour) (coarse Japanese variety for the best texture)
- 2 tablespoons Granulated Sugar (adds elasticity and subtle sweetness)
- 150 ml Water (room temperature)
- 1/4 cup Potato Starch or Cornstarch (for dusting and preventing stickiness)
- 1 drop Beet Juice or Red Food Coloring (optional, for a soft pink tint)
👨🍳 Instructions
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1
Begin by washing the strawberries thoroughly. Remove the green hulls and pat each berry completely dry with a paper towel; any moisture left on the fruit will cause the filling to slide off.
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2
Divide the Koshian (red bean paste) into 6 equal portions, roughly 25g each. Roll them into smooth balls.
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3
Flatten a ball of bean paste into a small disc. Place a strawberry in the center (pointed side up) and gently wrap the paste around the berry, leaving the very tip of the strawberry exposed if you prefer a traditional look, or covering it entirely for a surprise center.
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4
Repeat with all strawberries and set them aside on a plate. Wash your hands to ensure no bean paste streaks the white mochi later.
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5
In a microwave-safe glass bowl, combine the shiratamako and sugar. Whisk together to break up any large clumps of flour.
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6
Slowly pour the water into the flour mixture while whisking constantly. If using food coloring for a pink tint, add it to the water before mixing. The consistency should be smooth and milky.
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7
Cover the bowl loosely with plastic wrap. Microwave on high (1100W) for 1 minute. Remove and stir vigorously with a wet silicone spatula.
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8
Cover and microwave for another 1 minute. The dough should now look translucent and somewhat glossy. Stir again; it will be very sticky and elastic.
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9
Microwave for a final 30 seconds if the dough still looks opaque in the center. The final texture should be a cohesive, bouncy mass.
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10
Generously dust a clean work surface or baking sheet with potato starch. Scrape the hot mochi onto the starch.
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11
Dust the top of the mochi and your hands with more starch. While the dough is still warm, flatten it and cut it into 6 equal pieces using a scraper or knife.
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12
Take one piece of mochi and flatten it into a 3-inch circle, making the edges slightly thinner than the center.
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13
Place one bean-wrapped strawberry in the center of the mochi disc. Gently pull the mochi edges up and over the strawberry, pinching the dough together at the top to seal.
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14
Turn the Daifuku over so the seam is on the bottom. Gently shape it with your palms into a nice round dome. Brush off any excess starch with a soft pastry brush.
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15
Repeat with the remaining pieces. Serve immediately or store at room temperature in an airtight container for up to 24 hours.
💡 Chef's Tips
Always use Shiratamako rather than standard Mochiko if possible; it provides a much silkier, more refined texture that stays soft longer. Ensure the strawberries are bone-dry before wrapping, as juice will dissolve the sugar in the bean paste and mochi. Work with the mochi while it is still warm; once it cools completely, it becomes less pliable and harder to seal. Use plenty of potato starch on your hands and surface, but try not to fold too much starch *into* the dough, or it will lose its translucency. If you find the mochi too sticky to handle, keep your hands lightly dampened with water or dusted with starch at all times.
🍽️ Serving Suggestions
Serve with a steaming bowl of ceremonial grade Matcha to balance the sweetness of the Daifuku. Pair with toasted Genmaicha (brown rice green tea) for a nutty, aromatic contrast. Present on a dark ceramic plate or a traditional wooden tray to make the vibrant colors pop. Cut one in half vertically before serving to showcase the beautiful cross-section of the strawberry and bean paste layers. Enjoy as an afternoon 'oyatsu' (snack) alongside a few slices of chilled Asian pear.